We love the combination of crisp colorful vegetables and gently poached salmon in coconut milk curry. This dish requires just one pot. First you’ll build flavor by sautéing green curry paste so it releases its aroma and spices. Adding coconut milk and water transforms the base into a light broth, perfect for poaching the vegetables and fish. Cook, relax, and enjoy!
What you’ll need:
1 medium yellow onion
1 large clove garlic
½ oz fresh ginger
1 yellow bell pepper
8 oz baby bok choy
1 Tbsp Thai green curry paste
1 can coconut milk
2 skinless salmon fillets
neutral oil such as vegetable, safflower, or canola
1. Prep ingredients
Halve, peel, and finely chop onion. Peel and finely chop garlic. Peel and grate ginger. Halve bell pepper through the stem, remove seeds and core, and cut into 1-inch pieces. Slice bok choy crosswise into 1-inch pieces.
2. Sauté aromatics
Heat 1 tablespoon oil in a medium pot over medium. Add onion, garlic, and ginger, and season with salt. Cook, stirring, until softened, 4–6 minutes.
3. Make broth
Add curry paste and cook, stirring, until fragrant, about 1 minute. Add coconut milk and 1 cup water and bring to a simmer.
4. Cook vegetables
Add bell pepper, cover, and cook until softened, 8–10 minutes. Stir in bok choy, cover, and continue to simmer until vegetables are crisp-tender, about 2 minutes more. Season to taste with salt and pepper.
5. Cook salmon
Season salmon all over with salt and submerge in curry, top side down. Remove pot from heat, cover, and let stand 3 minutes. Carefully flip salmon over and leave in the broth, covered, until just cooked through, 2–3 minutes more.
Cut lime into wedges. Gently break up salmon into large pieces with a spoon. Divide between 2 bowls and serve with lime wedges for squeezing over. Enjoy!